This delicious, warming soup is a great way to enjoy the longest nights of the year. This recipe originated as an attempt to create something with what was in the kitchen – because it was too cold and rainy to run to the store! And guess what – it was a huge hit.
1 acorn squash – peeled and chopped (hubbard or butternut will also be delicious)
1 apple – chopped
5 cloves garlic – crushed
1/2 cup red lentils
2-3 cups broth (we had homemade beef broth, but any broth will do)
1/2 tsp coriander seeds
1/2 tsp cumin (whole or ground)
1 tsp garam masala
1 inch ginger – diced
salt to taste
Slow Cooker: We put all ingredients in the slow cooker and turned it on high for 3 hours. Voila!
Stove Top: In a large pot, toast coriander seeds, cumin and garam masala in a bit of oil (coconut is great) over medium-high head. Turn down to medium heat and add garlic and ginger. Saute lightly. Add squash and apple and toss in the spices and garlic a few minutes. Add broth, lentils and a pinch of salt. Turn heat to medium-high again and bring to a boil, then turn down to simmer. Simmer until squash, lentils and apples are soft. You can choose to puree using a hand-blender, or leave it a little chunky.
If you’re feeling fancy, you can add a dollop of yogurt, a sprinkle of fresh coriander, and a squeeze of lime.